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대마 ( Cannabis sativa L. ) 씨의 지방산 조성에 관한 연구 KCI 등재

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This investigation on the composition of fatty acids of hempseed through gas -chromatography analysis found the follwing results. Myristic acid and other ten materials were detected. And there was mainly composed of myristic acid 29.4%, palmitoleic acid 16.2%, linoleic acid 14.9%, oleic acid 12.4%. It also showed that heptadecanoic acid 10.8%, erucic acid 0.5%, docosahexaenoic acid 0.3% and essential fatty acid were contained 17.9% between them. As stearic acid, docosahexaenoic acid, linoleic acid and arachidonic acid made lower cholesterol level in body, they will help prevention of senile disease with the oil of hemp seed.

저자
  • 이미숙 | Mi Sook Lee
  • 한명규 | Myung Kyu Han
  • 이근보 | Keun Bo Lee
  • 박상순 | Sang Soon Park
  • 홍영표 | Yeong Pyo Hong
  • 안영순 | Yeong Sun An